|Prep time: 10min
Cook time:10min
Serves 6-8
V
300g chocolate chipdigestive biscuits
150g unsalted butter, melted
400g white chocolate, broken into pieces
300g full-fat cream cheese (we used Philadelphia)
250g mascarpone
300ml double cream
200g blueberries, strawberries or raspberries
Place the biscuits in a bowl and crush with the end of a rolling pin until they resemble breadcrumbs. Squash rather than bash them otherwise they will go flying. Add the melted butter and stir until well combined, then spoon into the base of a 23cm deep, loose-bottomed cake tin. Pat it flat and leave to set in the fridge for approximately 30 mins.
While the base is setting, melt the chocolate in a heatproof glass bowl over a small pan of hot water on a low heat. Stir occasionally to prevent sticking. Remove from the heat and leave to cool for 10 mins until barely warm but still liquid.
Meanwhile in a large bowl, whisk the cream cheese and mascarpone together. Add double cream and keep whisking until the mixture is just holding its shape. Finally, add the melted chocolate and stir until combined.
Spoon the mixture over the cooled and set biscuit base, then smooth the top. Cover with a genrerous layer of blueberries to decorate.
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